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Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions. We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!Submit your query
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There are a lot of recipes at the moment that seem to require coconut (milk or cream) but I'm allergic to it. What's a good alternative please? It's particularly frustrating for me when I want to do Asian-style cooking, but also cakes, biscuits etc. I've read about using regular dairy cream instead just means piling on the calories! Thanks
Posted by rose22joh. Answered on 17th Jun 2011 at 12.00Read The Answer
I recently bought a big amount of minced meat and spiced it with onion, garlic, allspice and unfortunately a big amount of salt. I tried to decrease the saltiness by adding bread crumbs and eggs; is there any better way to remove that excess salt?
Posted by zondoor. Answered on 16th Jun 2011 at 12.00Read The Answer
I have made the toffee sauce to go with the Banoffee Cheesecake (Kitchen, p133) recently. When the sauce cooled, the sauce split but I'm not sure why. I have followed the receipe correctly (I hope). I'm making this for a party in a couple of weeks time & wanted to do a trial run first but I don't know what I've done wrong. Thanks very much
Posted by Rach82. Answered on 15th Jun 2011 at 12.00Read The Answer